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    Home » Recipes » Vegan Pasta Recipes

    Vegan Bolognese with Walnuts

    By: Amy Katz · Published: Mar 21, 2023 · Last modified: Mar 21, 2023 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, vegan
    Bowl of spaghetti tossed with sauce and garnished with fresh parsley with text overlay Vegan Bolognese with walnut meat.

    Vegan Bolognese is an easy plant-based adaptation of a classic Italian meat-based pasta dish. Instead of mushrooms or lentils, this version features walnuts in a rich and hearty sauce. And unlike many traditional pasta recipes, it's ready to enjoy in only 30 minutes!

    Bowl of linguine tossed with vegan meat sauce and topped with fresh parsley.

    First things first, this is not an authentic Bolognese. Rather it's a quick-cooking vegan version of an Italian-American pasta with meat sauce.

    This recipe features homemade Vegan Walnut Meat Crumbles made in minutes in a food processor. They give the thick sauce a deep and savory flavor without the need for simmering it for hours.

    Toss it with your favorite pasta shape such as fettucine, rigatoni, or penne for a comforting meal any night of the week. Or use the sauce to make Vegan Pasta Bake, lasagna, or baked ziti.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Substitutions and variations
    • Instructions
    • Serving suggestions
    • Storing
    • Recipe FAQs
    • More vegan pasta recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's a family-favorite, hearty dish.
    • It's a delicious alternative to other vegan bolognese recipes calling for mushrooms and lentils.
    • It's ready to eat in 30 minutes.

    Ingredients

    Ingredients needed to make this recipe: Raw walnuts, onion, garlic, carrot, celery, olive oil, tamari, canned crushed tomatoes, Italian seasoning, garlic powder, onion powder, smoked paprika, salt, pepper, pasta, and fresh parsley.

    Raw walnuts: Look for bags of halves and pieces which tend to be less expensive than the whole ones.

    Tamari: If unavailable, you can use soy sauce, as long as you aren't gluten-free.

    Pasta: This recipe can be made with any shape and variety of pasta including gluten-free. I prefer to use wider shapes like fettucine or penne which tend to hold up better with thicker sauces.

    Spices: I like to purchase dried herbs and spices from The Spice House. Their flatpacks always ship for free, and you can store them as is or transfer them to glass jars as shown in the above photo.

    Substitutions and variations

    • For a spicy version, stir in crushed red pepper flakes.
    • For a lower sodium version, use low-sodium tamari and/or use half the amount.
    • If the sauce tastes too sour from the tomatoes, add a splash of balsamic vinegar.
    • For extra umami flavor, stir in a tablespoon or two of tomato paste.
    • For serving, sprinkle fresh basil or parsley on top and offer vegan parmesan cheese at the table.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Ingredients in the bowl of a food processor and the processed crumble mixture.
    1. Prepare the walnut meat crumbles by adding the raw walnuts, tamari, garlic powder, onion powder, and smoked paprika to the bowl of a food processor.
    2. Process, scraping down the sides of the bowl as necessary, until the mixture has the texture of ground meat. Be careful to not overprocess. Set the crumbles aside.
    Sauteing onions in a skillet, and carrots, celery, and garlic added to the onions.
    1. Saute the onions until soft and slightly translucent.
    2. Add the celery, carrots, and garlic, and continue to saute until soft.
    Crushed tomatoes, walnut meat, and seasonings added to the skillet, and the sauce simmering while a spoon mixes it.
    1. Add the walnut meat, crushed tomatoes, and Italian seasoning to the skillet.
    2. Simmer, stirring occasionally, until the sauce is thick and heated through.
    Folding the cooked pasta into the sauce, and topping with fresh parsley.
    1. Cook the pasta al dente according to the package directions, then add it to the skillet with the sauce and toss well to combine.
    2. Garnish with fresh parsley, if desired, and serve.

    Serving suggestions

    A fork twirling a bite of pasta over a bowl.

    While a bowl of vegan bolognese pasta is filling on its own, it's wonderful enjoyed with a salad or vegetable side dish. These are some of my favorites:

    • Marinated Artichoke Hearts Salad
    • Sourdough Panzanella Bread Salad
    • Mediterranean Green Beans and Tomatoes
    • Mustard Roasted Cauliflower
    • Mediterranean Tomato and Zucchini Saute

    Storing

    Store leftover pasta in an airtight container for up to 3 days. For best results, do not freeze. Thoroughly reheat in a microwave-safe container or on the stove in a skillet.

    Recipe FAQs

    What pasta is best for bolognese?

    In Bologna, Italy, authentic bolognese is served with fresh tagliatelle. Sometimes other long flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne are substituted. However, when making this American-style vegan meat sauce at home, you can use spaghetti or whatever pasta shape you prefer.

    Do raw walnuts need to be soaked?

    To aid with digestion, some people prefer to soak raw walnuts in water prior to consumption. If you want to do this, soak the walnuts for at least 30 minutes or soak them overnight in the refrigerator. Then rinse and drain them thoroughly before using them in this recipe.

    How do you add richness to bolognese?

    If you're missing the low-and-slow cooked richness of a traditional bolognese in this vegan bolognese dish, try adding a couple of tablespoons of tomato paste for a deeper savory flavor.

    More vegan pasta recipes

    • Bowl of Rasta Pasta topped with walnut meatballs.
      Vegan Rasta Pasta with Walnut Meatballs
    • Overhead of bowl of pasta
      Vegan Eggplant Pasta Recipe
    • Cheesy Taco Pasta (Vegan)
      Cheesy Taco Pasta (Vegan)
    • Bowl of pasta with fork
      Instant Pot Pasta Puttanesca (Vegan)

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of spaghetti with vegan bolognese sauce garnished with fresh parsley.

    Vegan Bolognese with Walnuts

    Vegan Bolognese is an easy 30 minute plant-based adaptation of a classic Italian meat-based pasta dish. Instead of mushrooms or lentils, this version features walnuts in a rich and hearty sauce.
    5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, vegan
    Course: Main Course
    Cuisine: Fusion, Italian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 552kcal
    Author: Amy Katz

    Equipment

    • Food Processor

    Ingredients

    • 2 cups raw walnuts, (whole or halves and pieces)
    • 2 Tablespoons tamari, (or substitute soy sauce if not gluten-free)
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons smoked paprika
    • 1 Tablespoon olive oil
    • ½ cup onion, diced
    • ¼ cup celery, diced
    • ¼ cup carrots, diced
    • 3 cloves garlic, minced
    • 28 ounces crushed tomatoes
    • 1 Tablespoon Italian seasoning
    • salt and pepper, to taste
    • 12-16 ounces pasta, (gluten free, optional. I use Barilla gluten-free fettucine.)
    • fresh parsley or basil, for serving (optional)
    US Customary - Metric
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    Instructions

    • Prepare the walnut meat crumbles by placing the walnuts, tamari, garlic powder, onion powder, and smoked paprika in the bowl of a food processor. Process until small crumbles are formed, scraping down the sides of the bowl, as necessary. Do not overprocess. Set aside.
    • Heat a large skillet over medium heat and add the olive oil. Saute the onions until soft and slightly translucent.
    • Then add the celery, carrots, and garlic, and saute until soft.
    • Add the walnut meat crumbles, crushed tomatoes, and Italian seasoning to the skillet and stir to combine.
    • Lower the heat and simmer, stirring occasionally, until the sauce is thick and heated through. Taste and add salt and pepper, to taste.
    • Meanwhile, prepare the pasta according to the package directions. Drain and set aside.
    • Once the sauce is ready, add the cooked pasta to the skillet and toss well so that the pasta is well coated.
    • Garnish with fresh parsley or basil, if desired, and enjoy immediately.

    Notes

    Store leftover pasta in an airtight container for up to 3 days. For best results, do not freeze.
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    Nutrition

    Calories: 552kcal | Carbohydrates: 62g | Protein: 17g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 5g | Sodium: 524mg | Potassium: 796mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1545IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 4mg

    Nutritional information is an estimation only.

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      Creamy Vegan Sun-Dried Tomato Pasta
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Meridith

      March 26, 2023 at 5:36 pm

      5 stars
      I made this tonight and it was a hit! Love the texture of the walnuts! Thank you!

      Reply
      • Amy Katz

        March 26, 2023 at 5:56 pm

        I'm so glad you enjoyed it, Meridith!

        Reply

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